Homemade veal balyk
Composition / ingredients
10
Servings:
Cooking method
1. My fillet, dry with a paper towel. Cut into 3 parts, put in
a
container and cover with salt. We put the meat in the refrigerator for 5 days. Every day we turn over pieces of veal.
2. On the sixth day, we take out the meat and wash it from salt, dry it with a paper towel
and wrap it with a piece of gauze.
3. Again, we put the meat in a saucepan, put the oppression on top. We put it back in the refrigerator for five days.
4. On the sixth day, we take out the meat and hang it on a rope to dry for five days.
5. Rub with spices and put back in the refrigerator, we take it out in a week, our balyk is ready
can be served to the table.
Caloric content of the products possible in the composition of the dish
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Paprika - 289 kcal/100g
- Table salt - 0 kcal/100g
